There’s something irresistible about crispy shrimp coated in creamy, spicy-sweet sauce.
These Bang Bang Shrimp Rice Bowls combine golden fried shrimp, tangy cabbage, fresh tomatoes, and fluffy rice, all topped with a punchy bang bang sauce.
It’s a quick, flavor-packed meal perfect for lunch or dinner.
Why You’ll Love This Recipe
Crispy fried shrimp with a creamy, spicy coating.
Fresh vegetables add crunch and balance.
Customizable with white or brown rice.
Comes together in under 30 minutes with minimal prep.
What You’ll Need (Ingredient Highlights)
Pre-cooked shrimp saves time and makes frying quick.
Cornstarch creates a light, crispy coating.
Bang bang sauce blends mayonnaise, Sriracha, vinegar, and sugar for sweet heat.
Cabbage mix adds texture and freshness.
Green onions bring a mild onion flavor and bright color.
Pro Tips Before You Start
Pat shrimp dry before coating for maximum crispiness.
Fry in small batches to maintain oil temperature.
Adjust Sriracha to control spice level.
Serve immediately for the crispiest results.
How to Make Bang Bang Shrimp Rice Bowls
Step 1 – Make the sauce
Whisk mayonnaise, Sriracha, rice vinegar, and sugar in a bowl until smooth.
Refrigerate until needed.
Step 2 – Fry the shrimp
Heat oil in a heavy-bottomed pot to 375°F.
Coat dry shrimp in cornstarch. Fry for 3–4 minutes until golden, turning if needed.
Drain on paper towels.
Step 3 – Assemble the bowls
Toss shrimp lightly with some sauce.
In each bowl, add ½ cup rice, a portion of shrimp, ½ cup cabbage, diced tomatoes, and green onions.
Drizzle with more sauce and serve immediately.
What to Serve Them With
Steamed edamame for extra protein.
Miso soup for a Japanese-inspired touch.
Pickled cucumbers for tangy contrast.
Variations / Substitutions
Use grilled shrimp for a lighter option.
Swap rice for quinoa or cauliflower rice.
Add avocado slices for creaminess.
Storage & Leftovers
Best enjoyed fresh, as fried shrimp lose crispness when stored.
You can refrigerate sauce separately for up to 5 days.
If storing shrimp, reheat in an air fryer to restore crunch.
FAQs
Can I use raw shrimp?
Yes, but adjust frying time to ensure they’re fully cooked.
Is there a healthier way to cook the shrimp?
Yes, bake at 425°F for 8–10 minutes or air fry at 400°F for 6–8 minutes.
Can I make the sauce ahead of time?
Absolutely—store in the fridge for up to 5 days.
How spicy is this recipe?
It’s medium-spicy; reduce Sriracha for a milder version.
Can I make it gluten-free?
Yes, just ensure your sauces are gluten-free.
What’s the best oil for frying?
Canola or vegetable oil for a neutral flavor and high smoke point.
Final Thoughts
Bang Bang Shrimp Rice Bowls are a restaurant-quality meal you can make at home in under half an hour.
They’re crispy, creamy, fresh, and full of flavor—perfect for weeknights or casual entertaining.
Bang Bang Shrimp Rice Bowls
Ingredients
Method
- Whisk mayonnaise, Sriracha, rice vinegar, and sugar until smooth. Refrigerate.
- Heat oil in a pot to 375°F.
- Pat shrimp dry, coat in cornstarch, and fry 3–4 minutes until golden. Drain on paper towels.
- Toss shrimp with a little sauce.
- Assemble bowls with ½ cup rice, shrimp, ½ cup cabbage, tomatoes, and green onions.
- Drizzle with sauce. Serve immediately.
- See full steps with tips & photos → https://theboatshedcafe.com/bang-bang-shrimp-rice-bowls/
Notes
- Using pre-cooked shrimp speeds up cooking, but raw shrimp can be used — simply fry until pink and opaque.
- Adjust Sriracha for more or less heat.
- Leftover sauce keeps in the fridge for up to 3 days.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.